2, squeeze out the excess water spare, the pot into the sage, water, cooking soda, open high heat.
Cooking soda from the initial 5g increased to 8g.
3, high heat boil, low heat simmering for an hour and then turn off the fire, to be warmed up and add 20g of sugar and mix well and spare.
4, the authentic Qingming fruit will only use glutinous rice flour and sticky rice flour, will not add flour and chengming powder production.
5, patiently kneaded evenly, covered with a damp cloth to wake up an hour.
Because there are sage fibers inside the rice flour, so the texture will be particularly chewy, if you want to do a simple version of the Qingmingguo can be omitted from the step of steaming the flour dough, so that the mixture of evenly mixed flour dough wake up for an hour can be directly wrapped Qingmingguo.
6, making fillings, mushrooms soaked and washed, black fungus soaked and washed, pickles washed and desalted, all ingredients washed and drained, dried radish soaked and washed, bamboo shoots blanched and spare.
7, all ingredients washed and cut grain spare, pork cool water blanching pot, with a chopstick you can know the internal maturity of the pork, the pot under the pork grains stir-fried stir fry oil into the lard to meat grains fried to a golden brown, add a little salt to taste.
(lard fried stuffing is fragrant, oil to more).
8, in order to put half of the buckwheat first (fried out of the aroma of fried dry some), buckwheat fried and fried dry and then put into the dried radish, mushrooms, bamboo shoots, pickled vegetables, fungus, ingredients fried to taste, put the appropriate amount of sugar and salt, fried to taste and finally put half of the buckwheat (buckwheat is crunchy at this time) and garlic out of the pot to spare, and so on the steamer steam, the dough pulled into a small piece of small pieces of the into the steamer, the advantage is that it is easy to cook steam up quickly.
9, after steaming the dough off the fire, to warm up and take out the dough, add a small piece of lard to steam the dough kneaded, in fact, this is ready to eat, pulling a small piece of hot dough to stick a little sugar, kneaded dough, the skin surface of the light light, so that the repeated kneading, you can make the dough more strong and smooth, the production is completed and then steamed can be used to prevent sticking corn starch, packaged with Ching Ming fruit can be.